Name: Linguine with Grilled Vegetables and Herb Bread Crumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound Linguine (Spaghetti or Thin Spaghetti, uncooked); 5 slices white or wheat bread; 1 medium yellow squash (cut into 3/8-inch thick slices); 1 medium zucchini squash (cut into 3/8-inch thick slices); 1 small eggplant (cut into 3/8-inch thick slices); 1 medium onion (cut into 3/8-inch thick slices); 3 large red tomatoes (cut into 3/8-inch thick slices); 1/2 bunch fresh basil (finely chopped, or 1 tsp. dry basil); 1 tbsp. fresh thyme (finely chopped, or 1 tsp. dry thyme); 1 tbsp. fresh oregano (finely chopped, or 1 tsp. dry oregano); 1/3 cup grated Parmesan cheese; Salt and freshly ground black pepper to taste; 2 tbsp. extra-virgin olive oil or vegetable oil; 4 tbsp. lemon juice; 3 tbsp. balsamic vinegar

Linguine with Grilled Vegetables and Herb Bread Crumbs

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

1 pound Linguine Spaghetti or Thin Spaghetti, uncooked
5 slices white or wheat bread
1 medium yellow squash cut into 3/8-inch thick slices
1 medium zucchini squash cut into 3/8-inch thick slices
1 small eggplant cut into 3/8-inch thick slices
1 medium onion cut into 3/8-inch thick slices
3 large red tomatoes cut into 3/8-inch thick slices
1/2 bunch fresh basil finely chopped, or 1 tsp. dry basil
1 tbsp. fresh thyme finely chopped, or 1 tsp. dry thyme
1 tbsp. fresh oregano finely chopped, or 1 tsp. dry oregano
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tbsp. extra-virgin olive oil or vegetable oil
4 tbsp. lemon juice
3 tbsp. balsamic vinegar

Instructions

Preparation

1 Cook pasta according to package directions; drain. Preheat oven to 250-o F.2 Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. Do not over-grill; keep fairly firm.3 Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled.4 In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. 5 . Toss crumbs in basil mixture to coat.6 Heat oil in large saute pan. Add lemon juice, balsamic vinegar and grilled vegetables. 7 . Heat thoroughly. Adjust seasonings with salt and pepper, if desired.8 Toss vegetables with cooked pasta. Divide into appropriate portion sizes. 9 Top with seasoned bread crumbs. Serve immediately.
Source: National Pasta Association